Description
A flavorful Thai-inspired dish featuring crispy garlic chicken and wide rice noodles tossed in a savory and slightly sweet sauce with bell peppers, scallions, and fresh basil, topped with sesame seeds for extra crunch.
Ingredients
Scale
Main Ingredients
- 8 ounces wide rice noodles
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 4 cloves garlic, chopped
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
- 1 cup Thai or regular basil, chopped
- Sesame seeds, for serving
Sauce
- 1/3 cup tamari or soy sauce
- 1 tablespoon tamari or soy sauce (for cooking chicken)
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sushi ginger, chopped
- Chili flakes, to taste
- 1/4 cup water
Others
- 3 tablespoons salted butter
Instructions
- Cook noodles: Cook the wide rice noodles according to the package directions until tender. Drain and set aside.
- Prepare sauce: In a bowl, combine 1/3 cup tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes to taste, and 1/4 cup water. Stir well and set aside.
- Cook chicken: Toss the sliced chicken with 2 tablespoons flour or cornstarch to coat evenly. In a large skillet, heat 2 tablespoons salted butter over medium heat. Add the coated chicken and cook until crispy and golden, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and chopped garlic to the skillet. Cook for an additional minute, then remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook over medium heat for about 5 minutes until softened.
- Toss noodles and finish dish: Add the prepared sauce, cooked noodles, and chicken back into the skillet with the vegetables. Toss everything together and cook for 5 minutes, allowing the sauce to coat the noodles evenly and the dish to heat through. Stir in half of the chopped basil, then remove from heat.
- Serve: Plate the noodles and chicken, then garnish with the remaining basil and a sprinkle of sesame seeds. Serve warm for best flavor.
Notes
- Use wide rice noodles specifically for authentic texture and proper sauce absorption.
- Chicken thighs give a juicier result, but breasts can be used for a leaner option.
- To make it spicier, increase the amount of chili flakes or add fresh chopped chili.
- Substitute soy sauce with tamari for a gluten-free option.
- Butter adds richness, but can be replaced with a neutral oil for a dairy-free version.
- Toast sesame seeds lightly before serving for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
